CHOCOLATE TANGERINE CANNOLI CUPCAKES
Provided by Food Network
Categories dessert
Time 1h55m
Yield 24 mini or 12 regular cupcakes
Number Of Ingredients 24
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together. Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips.
- Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes. Cool the cupcakes completely.
- For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined.
- For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat. Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl. Gently stir the mixture until all of the chocolate chips have melted. Set in the refrigerator to expedite the cooling and thickening process.
- For the candied tangerines: Slice the tangerines into 12 medium-thin slices. Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar. Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color. Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs.
- To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake. Fill this hole with the tangerine cheese until the filling reaches the top of the cake. Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling. Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine.
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
- In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar. Add the egg whites, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined.
- With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick. Bake until golden brown, 10 to 15 minutes. Cool completely.
- Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired. Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion. Break the cookie into imperfect shapes (about 3-inch pieces).
CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE
This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under a sweet-tart glaze. You can use any kind of orange for the topping. Tangerines and mandarins (including clementines) are bright and spicy, but regular navel or juice oranges work just as well. Or if you can find blood oranges, the glaze will take on a pinkish hue and a sweeter, richer flavor.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
- Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
- When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 129 milligrams, Sugar 24 grams, TransFat 0 grams
TANGERINE CUPCAKES
I found this on the CBC website one day..it sounds like it would be great for springtime or a birthday party instead of a cake..
Provided by Meli-lynne
Categories Dessert
Time 1h15m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.
- Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.
- Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.
- Add tangerine juice (1/4 cup) and egg yolks and beat another minute.
- In a separate bowl, using clean beaters, whip egg whites until foamy.
- Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.
- Fold whites gently into batter and spoon into muffin cups.
- Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.
- Icing:.
- Beat butter until fluffy.
- On low speed, beat in icing sugar until smooth.
- Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).
- If icing is too thin, add more sugar.
- Spread onto cupcakes, garnish with sprinkles.
Nutrition Facts : Calories 288.1, Fat 8, SaturatedFat 2.6, Cholesterol 21.2, Sodium 229.1, Carbohydrate 52.6, Fiber 0.4, Sugar 40.1, Protein 2.3
LAVENDER TANGERINE DREAM CUPCAKES
Provided by Food Network
Categories dessert
Time 40m
Yield 12 regular or 25 mini cupcakes
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F 15. Line a cupcake pan with 12 regular-size cupcake liners or 24 mini cupcake liners.
- For the cake: Mix the flour, granulated sugar, baking soda and salt in a medium bowl. Combine the tangerine juice, canola oil, vinegar, orange extract and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the dry ingredients. Add the poppy seeds. Once all the dry ingredients are incorporated, turn the mixer up to second speed and mix well. Turn the mixer off.
- Fill the cupcake liners half full with batter. Bake until baked through, about 20 minutes. Cool the cupcakes completely.
- For the frosting: Whip the powdered sugar, vegetable shortening, 1/4 cup water, lavender extract and salt in a bowl with an electric mixer. Add additional water in very small amounts to get the creamy consistency if it is too thick. Put the frosting in a pastry bag and cut off 1/2-inch off the top.
- To assemble: Frost each cupcake with the lavender frosting. Place a tangerine slice on top.
TANGERINE CAKE WITH CITRUS GLAZE
Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
- Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
- Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.
Nutrition Facts : Calories 494 g, Fat 18 g, Fiber 1 g, Protein 7 g, SaturatedFat 11 g
TANGERINE CUPCAKES W/TANGERINE FROSTING
Love tangerines, too! YUMMM!!! With candied tangerine for garnish!!!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Prep 6 wells in a muffin tin with liners.
- In a large bowl, cream butter, sugar and zest. Add the egg yolk and mix thoroughly.
- Add the flour, baking powder and salt to the butter mixture.
- Add the sour cream and juice to the rest of the batter and beat till well combined.
- Fill each cupcake well 2/3 full.
- Bake for 12 to 15 minutes, do a toothpick test, if it comes out clean with just a couple of crumbs, remove them from the oven to cool briefly on a wire rack, then remove from the pan to cool completely before icing.
- TANGERINE FROSTING:
- Beat the egg whites and a pinch of salt, to form soft peaks using an electric mixer.
- CANDIED TANGERINE:
- Meanwhile, in a medium saucepan bring sugar, tangerine slices, juice and water to a boil, stirring occasionally.
- Continue to boil until it reaches a soft ball stage (when a drop of syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally.
- Keep the mixer running, you'll need an extra set of hands.
- While you pour a continuous stream of the molten syrup into the egg whites, continue to beat for about 5 minutes or until frosting is fluffy, glossy and cool.
- Allow the tangerine slices to cool and harden on a wire rack.
- Frost the cooled cupcakes and top with candied tangerine slices.
- NOTE: IF THE ICING ISN'T ORANGE ENOUGH IN COLOR, YOU CAN ADD A DROP OR TWO OF FOOD COLORING.
CRANBERRY CAKE WITH TANGERINE FROSTING
Sugary cranberries and candied citrus dress up to this smartly elegant cake. It's my favorite Christmas dessert for its sheer wow factor. &mdashSandy Gaulitz, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Line the bottoms of 2 greased 8-in. square or 9-in. round baking pans with parchment; grease paper. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in vanilla., In another bowl, mix 4 cups flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. In a large bowl, toss cranberries with remaining flour; fold into batter., Transfer to prepared pans. Bake at 400° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in the confectioners' sugar, tangerine juice and zest. Spread between cake layers and over top and sides of cake. Refrigerate, covered, until serving., If desired, top with sugared cranberries, candied tangerines and sprinkles.
Nutrition Facts : Calories 572 calories, Fat 22g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 524mg sodium, Carbohydrate 89g carbohydrate (58g sugars, Fiber 2g fiber), Protein 6g protein.
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